This warm winter salad of roasted acorn squash, apple cider-braised kale and feta cheese and dried cranberries carries a serious flavor punch and also looks very festive for the holidays!
Every year I think I've done a great job of getting ahead on my holiday shopping.
I will buy a few things months in advance, jot down a few ideas for various family members, and pat my back for thinking and planning ahead so well.
But then, inevitably, December arrives and I have a mini panic that I've really hardly done anything at all.
Thanks to Amazon and online shopping, I've been able to check off a ton of my people on my list this week and just have some stocking stuffers left for the kids. The end is in sight, people.
I'll try not to think about the holiday cards that are currently in transit and need to be stuffed, addressed, stamped and sent back out as quickly as I can manage. It's always something, right?
But I digress.
We're here for the food.
And today's recipe for this roasted acorn squash salad is a lovely little holiday side dish!
Gorgeous, festive and also delicious and nutritious!
Acorn squash wedges are brushed with butter and maple syrup and roasted to tender, slightly crispy perfection.
They they're laid on top of sautéed kale that's got a great tart kick from the apple cider vinegar.
And that combo pairs so well with the sweet dried cranberries and the salty feta cheese we're adding to finish off the salad.
Everybody's so happy all together here. It's definitely one of those where you want a little bit of everything in each forkful.
Oh, and don't freak out when you find your kale has turned a little brown in spots after it cooks.
You'll see it mostly on the bottom of the kale leaves; the ones that are against the bottom of the pan. It's not burnt or bitter, it's just been discolored by the acidity in the apple cider vinegar.
Nothing to worry about; it tastes delicious! (And you can serve it with those sides down for the pretty presentation.)
I wish you stress-free holiday shopping with no lines, lots of sales and easy-to-find gifts.
And, if not, I wish a large cocktail or glass of wine upon arriving home in a harried heap.
Cheers and enjoy!
XO,
Kathryn
Roasted Acorn Squash Salad
Ingredients
For the acorn squash:
- 1 medium acorn squash
- 1 tablespoon butter, melted
- 1 tablespoon maple syrup
- Kosher salt and black pepper
For the salad:
- 1 teaspoon extra-virgin olive oil
- 1 medium bunch of kale, stems removed, leaves washed and roughly torn
- Kosher salt and black pepper
- 3 tablespoons apple cider vinegar
- ⅓ cup crumbled feta cheese
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 450.
- Cut each half of the acorn squash in 3-4 wedges, depending on the size. (Each wedge should be 1 to 1 ½ inches wide.) Be careful cutting - squash are very tough! Place wedges on an aluminum-foil lined baking sheet (for easy clean up).
- Combine the melted butter and maple syrup in a small bowl, stirring well to combine.
- Sprinkle the acorn squash wedges with kosher salt and black pepper, then brush with the butter-maple syrup mixture.
- Roast at 450 for 22-25 minutes, until tender and browned. (Be careful not to let it burn.)
- Meanwhile, prep and clean your kale: remove and discard the stems, then wash the leaves and roughly tear them. (I do this using the insert of my salad spinner so it can just hang out and drain a bit in the colander. No need to spin the leaves dry; a little water clinging to them will prevent them from drying out too much in the pan.)
- With about 10 minutes to go on the acorn squash, heat the olive oil in a large saute pan over medium heat. Add the torn kale leaves and saute for 3-4 minutes, until slightly wilted.
- Season the kale with salt and pepper, then add the apple cider vinegar to the pan. Cover, reduce heat to medium low and cook an additional 3-5 minutes, until the kale is tender. Season to taste with extra salt and pepper.
- To serve: Place the sautéed kale on your plate and top with 2-3 wedges of the roasted acorn squash (you can remove the peel to make it easier to eat or let everyone do it themselves). Sprinkle evenly with the feta cheese and dried cranberries. Serve hot and enjoy!
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Cheyanne @ No Spoon Necessary says
Oh my gawsh, you are seven million steps ahead of me for the holidays. I haven't bought a thing, no tree, nothing planned for Christmas eve or christmas day... I'm struggling this year. And I'm telling myself it's okay. I'm just going to read all my friends blogs (like yours) and vicariously live out YOUR holiday! 🙂 this salad is beyond gorgeohs, girlfriend! All the flavors in here just sound anazing! And the squash cooked in apple cider Genius! I am in salad heaven!! Cheers doll, to a stress free weekend! Xo
Kathryn says
You can take a breather this year Cheyanne and get back on the holiday train next time around. Go simple, go with what makes you happy and don't worry about the rest! XO
Lucy @ Bake Play Smile says
What a beautiful salad! I'm trying to be nice and healthy in the lead up to Christmas so this is perfect! Thanks for linking up with our Fabulous Foodie Fridays party xx
Kathryn says
Thanks Lucy! I'm definitely trying to balance the light and healthy and the sweet and indulgent so this salad fits in really well 🙂
Elaine @Flavour and Savour says
Hi Kathryn,
Saw this on your Instagram feed and popped right over here to get it! I'm adding this to my holiday recipe ideas for sure! My family would LOVE this! Pinned.
Kathryn says
Thanks so much Elaine! Hope you guys love it and hope you have a fabulous holiday! XO
Quinn Caudill says
Love acorn squash. Great looking dish. Thanks for sharing with us at #Throwback Thursday. Pinned. Hope to see you again next week. Quinn
Kathryn says
Thanks Quinn! I love acorn squash, too! ALL the winter squash really 🙂